Coquilles St.-Jacques

By Jonathan Reynolds

Published October 6, 2001

Total Time
30 minutes
Rating
4(34)
Comments
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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • 1 small carrot, diced

  • 1 small onion, diced

  • 1 small leek, trimmed, split, washed and sliced

  • 3 large white mushrooms, trimmed, washed and diced

  • ¼ cup white wine (preferably muscadet)

  • 8 ounces crème fraîche

  • Salt to taste (sel de Guérande preferred)

  • Black pepper to taste

  • 16 to 20 medium sea scallops, with attached pink coral if available

  • 1 tablespoon olive oil

  • 2 large fresh basil leaves, julienned

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 76 milligrams cholesterol; 311 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 1 gram fiber; 603 milligrams sodium; 16 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a large skillet over medium heat. Add the carrot, onion and leek. Sauté for 5 minutes. Add mushrooms and sauté for 2 minutes.

  2. Step 2

    Add the wine and stir to deglaze the pan. Boil the wine to reduce it slightly, about 1 minute.

  3. Step 3

    Add crème fraîche and season to taste with salt and pepper. Bring to a simmer and then lower heat so liquids don't reduce. Simmer 15 minutes and keep warm.

  4. Step 4

    Pat scallops dry. Heat the oil in another large skillet over medium-high heat. Add and sauté the scallops for 30 seconds on each side -- just to seal. Add the scallops to the sauce. Poach gently for about 5 minutes.

  5. Step 5

    Arrange on 4 plates. Sprinkle with basil slivers.

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Ratings

4 out of 5
34 user ratings
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Comments

Carol Walsh

This is not your "normal" Coquilles St. Jacques recipe and it's so outstanding!!

Moose

Couldn't find crème fraîche so subbed sour cream. Used small scallops because that's all my supermarket had. I sautéed the mushrooms in a separate pan, let them drain, then added them to the carrot, onion, leek mixture. At the end, added fresh bread crumbs browned in butter over the top. Easy, delicious, elegant dish. I'd do this for company.

Michele Beresford

I made this as an appetizer for Christmas. I have the coquille shells, so I served it in those. Spectacular!

SavvySue

SavvySue 1 week ago My variation on this terrific recipe. Served with Rosemary & Garlic oven-roasted potatoes and Broccolini 1.5 - 2 cups of bay scallops, * 1/3 C. tiny carrots (smaller than the fingerlings.) chopped in half; 6 mushrooms,1 leek, a great Riesling for the wine, added approx 1 teaspoon Tarragon(fresh), chopped, at the end. All other ingredients including the creme fraiche, oils, and seasonings were the same and were prepared in the same manner. It made 5 servings.

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